Cauliflower Soup with Marrow Dumplings

Bring the water with the quartered onion and pepper to the boil, add the smoked meat and then gently simmer covered for about 1 hour.

While the meat is cooking, divide the cauliflower into small florets and dice the stalk quite small. Simmer the frozen marrow dumplings ** separately in mildly salted boiling water or meat stock for about 12 minutes (if they float on the surface, they are done).

Remove the meat from the broth and chop it slightly cooled; strain the broth through a sieve, bring to the boil again and simmer the cauliflower with the caraway seeds gently for about 12 minutes. In the last 3 minutes, add the frozen peas and cook at the same time.

Add the diced smoked meat, the freshly chopped parsley and the cooked marrow dumplings to the cauliflower soup and season again to taste before serving. I fried a couple of whole-food vegetable fritters with it because we like to eat potato pancakes with vegetable soups.

** The recipe for the Mark dumplings is already here in my cookbook: Mark dumplings